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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Crop Improvement and Genetics Research » Research » Publications at this Location » Publication #317248

Research Project: Molecular Analysis of Proteins Involved in Wheat Flour Quality and Allergenic Potential in Response to Environmental and Nutritional Stress

Location: Crop Improvement and Genetics Research

Title: Deciphering the roles of specific wheat grain proteins in flour functionality, allergenic potential and the response of the grain to the growth environment

Author
item Altenbach, Susan
item TANAKA, CHARLENE
item Seabourn, Bradford - Brad
item PINEAU, FLORENCE - INLAND NORTHWEST RESEARCH ALLIANCE, INRA
item DENERY-PAPINI, SANDRA - INLAND NORTHWEST RESEARCH ALLIANCE, INRA

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 8/21/2015
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Among the wheat gluten proteins, the omega-5 gliadins show some of the most notable changes in response to post-anthesis fertilizer or high temperatures during grain development. These proteins are also associated with the serious food allergy wheat-dependent exercise-induced anaphylaxis (WDEIA). RNA interference was used to generate transgenic wheat lines in which omega-5 gliadins were reduced or eliminated with minimal effects on other flour proteins. End-use functional properties of flour from control and transgenic lines were assessed using mixing and baking studies, and allergenic potential of flour was evaluated by 2-D immunoblot analysis using sera from a collection of patients with WDEIA. Both control and transgenic lines were also grown in greenhouses with and without post-anthesis fertilizer and changes in the accumulation of flour proteins that occur with fertilizer were compared by quantitative 2-DE. Data suggest that elimination of omega-5 gliadins results in flour with improved end-use quality and environmental stability as well as decreased allergenic potential.